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Monday, January 21, 2013

Moth Usal | Sprouted Dew Bean Curry

Moth Usal is a classic Maharashtrian dish. There are many ways of preparing usal and every family has its own unique twist to the recipe. Sometimes the usal and its curry are prepared separately and mixed only at the time the dish is served. Some like peanuts in the sprouts, and the amount of chilies in the recipe vary from negligible to fiery!! Some like only green chilies in this recipe and others swear by red chili powder. The common factor is the goda masala (though the version with kolhapuri masala is popular too), onions, and the sprouts!!

This is an all in one method of making usal - I simply cook the sprouts in the curry and the masala. That way, it becomes a one pot dish - no grinding, no excessive frying, and not too hot either!! Just a perfect balance of sweet, tangy, hot, and spicy!!

Soak the moth in plenty of water overnight. the next day, drain completely, place in sprouting box with a tablespoon of water, allow to sprout. This will take anytime between 12 -24 hours depending upon the weather.

Once the sprouts are ready wash them in cold water. Drain and set aside.

Heat the oil in a large saucepan. Add the mustard seeds, and when they begin to pop, add the asafoetida, turmeric followed by the onions and curry leaves. Fry until transparent.

Next add the moth and red chili powder. Fry for a couple of minutes, the pour in 3 cups of water and cook the moth for about 25 minutes.

Add the goda masala, jaggery, tamarind paste, salt, and mix well. Bring to a boil, then simmer for another 10 minutes. Around this time you will find that the oil begins to collect at the top of the curry.

Turn off the heat and allow the curry to stew in its own juices for at least half an hour.